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Bread is ‘price war casualty’ – FoB director

Rock bottom prices for bread in supermarket price wars

Bread is one of the biggest casualties of the supermarket price war, as retailers keep dropping its price to rock bottom levels in a bid to entice shoppers, according to Gordon Polson, Federation of Bakers’ (FoB’s) director.

The new quality criteria for wheat introduced a minimum 11% of protein content and Hagberg falling numbers at a minimum of 220 seconds, according to Reuters.

Wheat quality criteria, Carr’s Milling Industries, global grain surpluses, wheat production forecast

L-R: Evelina Lindgren, Maud Rahm, and Annelill Annvik at Empack 2014 last week

How to be a successful woman in the packaging industry

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

Wheat quality remains a concern in the UK, but the nitrogen levels in barley are the lowest since records began, according to the AHDB

UK crop quality, oilseed rape damage, sorghum research, Australian productivity

'If you take something like puff pastry, you need solid fat in order to achieve a nice lift between the layers” said Paul Smith, principal scientist at Cargill.

Global reducion of fats in bakery won't be a one-size-fits-all solution, says researcher

Helen Plant, AHDB senior analyst: 'One of the challenges this year has been, or is becoming… there is a quality issue emerging'

Wheat supply up but ‘quality issue emerging’

Bakers in parts of Europe do not have the same wealth of experience to make gluten-free bread as in the UK

Europe is ripe for UK gluten-free businesses

Healthier food targets need to be viewed positively by manufacturers, says bakery manager

Bakeries struggling with calls to cut salt, sugar and fat

Mintel research manager Chris Brockman says there is plenty of room for growth in the thins category across Europe

Can ‘thins’ save a dwindling packaged bread sector?

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